Lamb With Rosemary Sauce
Lamb With Rosemary Sauce Image

Lamb With Rosemary Sauce

Lamb is often served as a springtime Easter dinner entree. This recipe is tasty and requires much less preparation than the more traditional leg of lamb entree.

4
servings
15 min
PREP TIME
25 min
TOTAL TIME

Ingredients

Sauce

1/4 cup sour cream

2 tablespoons chopped fresh rosemary  

1 tablespoon pine nuts, toasted, coarsely chopped

1/4 teaspoon garlic salt

Lamb

2 tablespoons Land O Lakes® Butter

1 pound lean lamb loin chops

1/4 teaspoon garlic salt

1/4 teaspoon coarse ground pepper

Pasta

2 cups hot cooked pasta

1 tablespoon Land O Lakes® Butter melted

1 teaspoon freshly grated lemon zest

 

 *Substitute 1 tablespoon dried rosemary.

How to make

  1. STEP 1

    Combine all sauce ingredients in small bowl. Cover; refrigerate until serving time.

  2. STEP 2

    Melt 2 tablespoons butter in 10-inch skillet until sizzling. Add lamb chops; sprinkle with garlic salt and pepper. Cook over medium-high heat, turning occasionally, 8-10 minutes or until desired doneness.

  3. STEP 3

    Microwave sauce 30 seconds or until warm.

  4. STEP 4

    Add 1 tablespoon melted butter and lemon zest to hot pasta; gently toss.

  5. STEP 5

    Serve lamb with sauce and pasta.

Nutrition

400Calories
20Fat (mg)
105Cholesterol (mg)
280Sodium (mg)
23Carbohydrates (g)
2Dietary Fiber
29Protein (g)

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